Type Bibimbap
Place of origin Korea
Cookbook: Hoe-deopbap  Media: Hoe-deopbap
Korean name
Hangul 회덮밥
Hanja 膾--
Revised Romanization hoe-deopbap
McCune–Reischauer hoe-tŏppap
IPA [hwe̞.dʌp̚.p͈ap̚]

Hoe-deopbap[1] (회덮밥) or raw fish bibimbap[1] is a Korean dish consisting of steamed rice mixed with sliced or cubed saengseon hoe (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and chogochujang (a sauce made from vinegar, gochujang, and sugar). The fish used for making hoedeopbap is generally either halibut, sea bass, rockfish, tuna, salmon, or whitefish.[2]

The manner of eating hoedeopbap is almost same as that used to eat bibimbap: using a spoon, all the ingredients are mixed by the diner at the table before eating.[3]

There are different varieties according to ingredients, such as gul hoedeopbap (굴회덮밥) made from raw oysters[4] and gajami hoedeopbap (가자미 회덮밥) made from raw sole, a specialty dish from Gangneung and its neighboring regions.[5]

See also

  • Albap, fish roe bibimbap
  • Poke, Hawaian raw fish salad


  1. 1 2 (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-15. Lay summary.
  2. (in Korean) 회덮밥 National Institute of the Korean Language Dictionary
  3. (in Korean) 회덮밥 Archived 2011-07-16 at the Wayback Machine. Sisa Focus 2007-10-22
  4. (in Korean) Gul hoedeopbap Doosan Encyclopedia
  5. Gajami hoedeopbap Digital Gangneung Culture Collection from The Academy of Korean Studies
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